Monday, March 14, 2011

But Is She Really Thrifty: Homemade Pancake Syrup (no HFCS)

Oh, it's been so long! Too long, even! In the wake of the Japan tsnumais I've decided it's time to tighten the belt even further around here to try to help support charitable causes that can help with relief. I took some homemade frozen waffles down from the freezer this morning for us to have as dinner only to realize we were out of the maple syrup I try to have on hand! Rather than load up my van with the children, drive to the store and buy a "thing" of syrup I voted on making my own. With the $10 I saved by not using gas and not buying from the store I plan on donating to the Red Cross. I know. I know. What can $10 do to help? Hopefully SOME good in this world. This recipe also does not have any High Fructose Corn Syrup. So, here you go--my nothin' fancy homemade pancake syrup. There are LOTS of different ways to make it. LOTS. This is just how I did it and we liked it just fine. Feel free to share your family's favorite recipes in the comments below!

Pancake Syrup

1 cup of water

2 cups (or more) of sugar

1/2 teaspoon of Maple flavoring (Mapleine is a tried and true brand--typically found near the other extracts at the store for around $3 and it will make you TONS of syrup)

You can add a little vanilla extract.

Add the water and sugar to a medium pot. The more sugar you add the thicker it will be. Turn the heat on the medium as well. Stir very well and let it come to a boil. Add your flavoring. Let it boil up for about 10 minutes or so. It will thicken as it cools. This recipe can easily be doubled or tripled. This recipe made about 2 1/4 cup but I put some in a clean jar and the rest in a measuring cup for dinner tonight. It will keep in the fridge just fine without any extra canning needed for at least a few weeks. Enjoy!